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CHEESE TORTELLINI ALFREDO

Pasta last night, but was not in the mood of tomato sauce. I wanted a cream sauce. That thought brought me to the fettuccine Alfredo that I had the great opportunity to eat at the Alfredo Restaurant in Rome. The restaurant was a clean open space Italian restaurant as many are. Waiters dressed with black ties. Impeccable service. We of course ordered fettuccine Alfredo, their specialty. I remember as it was yesterday, the fresh homemade fettuccine with this wonderful sauce. Each bite literally melted in your mouth.

Ingredients

1 package Cheese Tortellini by Buitoni

2 tablespoon unsalted butter

½ cup whipping cream

½ freshly grated Parmiggiano Reggiano

Fresh ground black pepper

Dash grated nutmeg

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Preparation

In a large pot of salted water cook the tortellini according to the package directions.
Drain the tortellini and return them to the pot. Fold in the butter until melted. Add the Parmiggiano and the heavy cream. Stir until the cream and the cream are absorbed. Add a dash of nutmeg and freshly ground black pepper.
Serve hot.